Like the Scots, the Welsh are great bakers - I thought I'd get this thread rolling with a recipe that a Welsh friend gave me - it's her family recipe, so I imagine there will be variations of the basic recipe.

Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.

This is a welsh soup. My friend makes it with lamb, but she told me that different areas of Wales would use beef instead.

It is a little like a Highland Broth that my granny used to make!

2 lb neck of lamb (not too fatty)medium sized swede, diced4 medium carrots cut into thickish rings (1 inch)1 lb potatoes, chopped into quarters4 large leeks cut into thickish rings (1.5 inch). Reserve some of the darker green portion of leaves (but not the very tips which can be bitter) Handful of parsley2 bay leavesfreshly ground salt and pepperCornflour (no more than 0.5 tbsp should be required) Optional

Put the lamb in a large saucepan in enough water to cover the meat. Bring to the boil and then turn down to a simmer. Skim any fats off the surface as they 'rise'.

Add the swede, leeks and carrots to the water with salt and pepper and then simmer the contents for between 2 and 2.5 hours. Add the potatoes. Check after about 25 minutes and then add the parsley and the green (but still edible) bits of leek, which should be shredded finely. If the broth is a little thin, then you could thicken it with some of the cornflour starch. Cook for approximately 10 more minutes. The, serve with thick, wholemeal bread.

Traditionally in the area of Wales that my friend, Hefina, is from - the broth is served as the first course with the meat and the cooked veg as the main course.

Preheat oven to 400 degrees F. Cook potatoes in boiling salted water until tender, about 20 minutes. Drain potatoes and mash add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency. Season potatoes with salt and pepper to taste. Heat 1 tbsp. butter in saute pan; add onion, and saute for 5 minutes. Add ground beef, and cook until beef is lightly browned; drain off any excess fat. Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp. water to keep beef from drying out, as needed. Add Worcestershire sauce. Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly. Add nutmeg. Remove from heat. Place meat mixture into ovenproof casserole dish; cover with mashed potatoes. Sprinkle with paprika if you like. Bake at 400 degrees for 25-30 minutes, or until potatoes are light golden. Serve.

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"Alas for those who never sing and die with all their music left in them" - Oliver Wendell Holmes

Preheat the oven to Gas 3/160C/325F degrees. Rub the lamb all over with the salt, pepper and the ginger. Spread the honey over it, and put into a deep pan. Scatter rosemary evenly over it. Pour in enough cider to come about 2 inch up the pan. Put in the oven for 1 1/2 hours basting occasionally. Test it and give it another 30 mins if not tender. Although the lamb will be pinkish by this method it won't be rare. Transfer to a hot dish and let it rest for 15 minutes before carving. Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.

In a double boiler melt the butter. Add the beer or ale and mix well with the butter. When the beer is warm, stir in the cheese. Stir constantly with a fork until the cheese is melted. Add the paprika and mustard, mix in well. Salt and pepper to taste.Remove from heat and serve on squares of buttered toast.

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